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Béarnaise Sauce (VRP 034)

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Bearnaise Sauce

Bearnaise Sauce

Bearnaise Sauce Recipe Card Front

Front of the recipe card for Bearnaise Sauce

Bearnaise Sauce

Bearnaise Sauce Recipe Card Back

Back of the recipe card for Bearnaise Sauce

Vintage Recipe Box 034

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Bearnaise Sauce Recipe

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Bearnaise Sauce
Yield: About 3/4 cup

Bearnaise Sauce


  • 1 egg
  • 1 teaspoon tarragon vinegar
  • 1 teaspoon Dijon style mustard
  • 1 tablespoon lemon juice
  • 1/2 cup butter, melted and warm


  1. Place the egg, vinegar, mustard, and lemon juice in a blender
  2. Whirl a few seconds, then with the motoring running slowly pour in the butter blending until thickened
  3. Keep warm in the top of a double boiler over hot water until ready to use or make a day ahead and slowly in a double boiler over barely simmering water stirring occasionally until smooth

Bearnaise Sauce

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